| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | 1 | servings | ||
INGREDIENTS
| 4 | tb | Oilive oil |
| 1 | md | Onion finely chopped |
| 3 | Cloves garlic minced | |
| 3/4 | lb | Firm fresh mushrooms |
| 28 | oz | Can peeled tomatoes drained; and coarsely chopped |
| 15 | oz | Container part-skim ricotta |
| 1/2 | c | Tightly packed Italian parsley; finely chopped |
| 1/2 | c | Tightly packed fresh basil leaves; finely chopped |
| Salt | ||
| Ground black | ||
| 1 | lb | Spaghetti |
| 1/2 | c | Freshly grated Parmesan |
INSTRUCTIONS
Mushrooms, ricotta, tomatoes and basil blend wonderfull in this hearty sauce. In a large saucepan heat the olive oil. Add the onion and garlic and saute over low heat, covered until soft. Wipe the mushrooms clean with a damp paper towel and slice thin. Add the mushrooms to the saucepan, and stir continuously, over high heat, until theu are coated with olive oil, about 1 minute. Add the tomatoes, bring to boil and cook, uncovered, for a few minutes more. Stir in the ricotta, parsley, basil and salt and pepper. Meanwhile, bring 5 quarts of water to rolling in a large covered pot. Add 2 tablespoons salt and all the pasta at once; stir well. Boil briskly for about 7 minutes, or until the pasta is al dente, tender but still firm to bite. Pour into a colander and shake vigorously to drain. Toss with the hot sauce and season the pasta to taste with salt and pepper. Serve with parmesan cheese Posted to MM-Recipes Digest by Cozinha@aol.com on Aug 10, 1998, converted by MM_Buster v2.0l.
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